GAS-LIQUID-CHROMATOGRAPHIC DETERMINATION OF LENTHIONINE IN SHIITAKE MUSHROOM (LENTINUS-EDODES) WITH SPECIAL REFERENCE TO RELATION BETWEEN CARBON-DISULFIDE AND LENTHIONINE

被引：16

作者：

ITO, Y

TOYODA, M

SUZUKI, H

IWAIDA, M

机构：

[1] National Institute of Hygienic Sciences, Osaka, 540, Osaka Branch: No 6, Hoenzaka-cho, Higashi-ku

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15289.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A simple gas chromatographic procedure for the determination of lenthionine, a flavor component in shiitake mushroom, was developed. The method involves the extraction of lenthionine with n‐hexane from the soaked mushrooms and soak solution and subsequent determination by flame photometric detector gas chromatography. Lenthionine was formed by soaking dried mushroom in water and warming at neutral or alkaline pH, but a little amount of lenthionine was produced at acidic pH. The relation coefficient between the formation of lenthionine and the evolution of carbon disulfide in 20 samples was 0.507. It is assumed that lenthionine is formed by immersing the dried mushroom in water and gradually decomposes to carbon disulfide. Copyright © 1978, Wiley Blackwell. All rights reserved

引用

页码：1287 / 1289

页数：3

共 8 条

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[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (10): : 1947 - 1955
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[7] STUDIES ON SHIITAKE FLAVOR .1. NEW SULFUR-CONTAINING PEPTIDE FROM LENTINUS-EDODES ACTING AS A PRECURSOR FOR LENTHIONINE
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[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1971, 35 (13): : 2059 - +
[8] YASUMOTO K, 1971, AGR BIOL CHEM TOKYO, V35, P2070, DOI 10.1080/00021369.1971.10860188

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